Passionfruit Meringue Tarts

This recipe for Passionfruit Meringue Tarts is one of my favourites. I absolutely love the slight acidity and tartness of passionfruits while the flavour of the passionfruits being so bold and refreshing. The pastry also as this lovely butteriness to it with a hint of orange zest. You also can’t go wrong with fluffy charred meringue on top, now can you? The recipe was a combination of a few recipes and tweaked slightly so thank you to Halo Baking Emporium and Chocolaterie for the Passionfruit Curd recipe, Jo The Tart Queen for the pastry and The Tasty Bite Blog for the Italian Meringue!

Method Passionfruit Curd
1. Stir together the passionfruit pulp, caster sugar, butter and eggs in a heatproof bowl. Add in the lemon juice if you find the curd isn’t as acidic as you would like.

2. Place the bowl over a pan of simmering water. Making sure the bottom of the bowl doesn’t touch the surface of the water. Stir for 15 to 20 minutes until the mixture thickens and coats the back of a wooden spoon.

3. Pour into a bowl, and cover the surface of the curd with cling film so that the curd doesn’t form a skin when it cools.

4. Place in the fridge until slightly set, about 2 hours or overnight.

Sweet Pastry
5. In a food processor, combine the butter, plain flour and caster sugar until it forms breadcrumbs like texture.

6. Add in the zest, eggs and vanilla extract into a food processor. Pulse until it the ingredients all come together.

7. Take out the dough from the food processor and roll out the dough into a flat disk. Cling wrap the dough and place it in the fridge to rest for at least 20 minutes.

8. Dust flour over the dough and with a rolling pin, roll the dough out to around 3mm thick. Using a cookie cutter, cut out a small circle and then place onto a mini muffin tray and gently press together so it holds its shape.
9. Gently prick the dough with a fork and then rest the dough in the tray for around 15 minutes before baking.

10. Preheat the oven to 180°C.
11. Place a sheet of crumbled baking paper over the top of each tart shell and add in a few baking weights or uncooked rice/beans. Make sure you don’t add in too many as it can make the base of your tart uneven if it’s too heavy.

12. Blind bake the tart shells in the oven for around 20 minutes. Take the tarts out of the oven and remove the baking weights and baking paper, and place back into the oven for around 5 minutes or until the tarts are golden brown. Remove from the oven and allow to cool before filling.

13. Fill the cooled tart shells with the cooled and set curd. Chill the filled tarts in the fridge for at least 2 to 3 hours or overnight. Serve with a sprinkling of flaked coconuts or pipe Italian meringue on the tarts before serving.

Italian Meringue
14. Place the caster sugar and water in a saucepan over medium heat, stirring constantly, until sugar dissolves.

15. While the syrup is cooking, beat the egg whites and cream of tartar in a mixer at medium speed until stiff peaks form.

16. Bring to a boil until a candy thermometer registers 120°C, around 5 minutes then take off the heat.

17. Gradually add the syrup in a small stream into the egg white mixture and beat until the mixing bowl is cool to touch, around 7 minutes. The mixture should be thick and glossy.

18. Place the meringue mixture into a piping bag and pipe onto the cooled filled tarts. Lightly brown with a blowtorch and serve.

Stir together the passionfruit pulp, caster sugar, butter and eggs in a heatproof bowl. Add in the lemon juice if you find the curd isn't as acidic as you would like.

Place the bowl over a pan of simmering water. Making sure the bottom of the bowl doesn't touch the surface of the water. Stir for 15 to 20 minutes until the mixture thickens and coats the back of a wooden spoon.

Pour into a bowl, and cover the surface of the curd with cling film so that the curd doesn't form a skin when it cools.

Place in the fridge until slightly set, about 2 hours or overnight.

Sweet Pastry

In a food processor, combine the butter, plain flour and caster sugar until it forms breadcrumbs like texture.

Add in the zest, eggs and vanilla extract into a food processor. Pulse until it the ingredients all come together.

Take out the dough from the food processor and roll out the dough into a flat disk. Cling wrap the dough and place it in the fridge to rest for at least 20 minutes.

Dust flour over the dough and with a rolling pin, roll the dough out to around 3mm thick. Using a cookie cutter, cut out a small circle and then place onto a mini muffin tray and gently press together so it holds its shape.

Gently prick the dough with a fork and then rest the dough in the tray for around 15 minutes before baking.

Preheat the oven to 180°C.

Place a sheet of crumbled baking paper over the top of each tart shell and add in a few baking weights or uncooked rice/beans. Make sure you don't add in too many as it can make the base of your tart uneven if it's too heavy.

Blind bake the tart shells in the oven for around 20 minutes. Take the tarts out of the oven and remove the baking weights and baking paper, and place back into the oven for around 5 minutes or until the tarts are golden brown. Remove from the oven and allow to cool before filling.

Fill the cooled tart shells with the cooled and set curd. Chill the filled tarts in the fridge for at least 2 to 3 hours or overnight. Serve with a sprinkling of flaked coconuts or pipe Italian meringue on the tarts before serving.

Italian Meringue

Place the caster sugar and water in a saucepan over medium heat, stirring constantly, until sugar dissolves.

While the syrup is cooking, beat the egg whites and cream of tartar in a mixer at medium speed until stiff peaks form.

Bring to a boil until a candy thermometer registers 120°C, around 5 minutes then take off the heat.

Gradually add the syrup in a small stream into the egg white mixture and beat until the mixing bowl is cool to touch, around 7 minutes. The mixture should be thick and glossy.

Place the meringue mixture into a piping bag and pipe onto the cooled filled tarts. Lightly brown with a blowtorch and serve.

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